Back to school is a big deal in my home. Everyone looks forward to the new school year. It’s marked by a lot of excitement and Naomi and I do our best to make sure the kids kick off the school year right. That means special breakfasts and after school treats like these Samoa Rice Krispie Treat Cookies. But more than anything, I love it because it’s another opportunity for all kinds of memory-making.
Like any special day, it’s centered around food and fun. I don’t make dessert too often, but when I do, it’s always so unexpected. So naturally, I like to knock it out of the park. I’m pretty sure I have a winner in these fun, updated rice krispie treats for kids and adults alike.
The first batch disappeared even before I could set some aside for a second day, so I had Cole in the kitchen for the second batch. These are kid-friendly in every way and don’t require any special tool other than a round cookie cutter and a little more than 20 minutes. We made these while watching a Dodgers game and joking around, moments that I know he will remember. Our memory making isn’t always filled with anything grand or special, but it is always filed with laughter and smiles – so when I have the opportunity to make something like these fun treats with my boys, I take it.
Samoa Rice Krispie Treat Cookies
Makes 16 cookies
- 4 2.2 oz Rice Krispie Treats
- ½ cup chocolate melted
- 3-4 tablespoons caramel sauce
- ¼ cup toasted sweetened coconut
- Preparation: Line a baking sheet with parchment paper.
- Use a 1 ½ inch round cutter and punch out cookies. Reserve 3 tablespoons of chocolate; set aside in a plastic baggie. Dip cookies in remaining chocolate and place on parchment line baking sheet.
- Cut a small hole in one corner of chocolate filled baggie and drizzle on top of cookies. Place caramel in a second plastic bag and cut a small hole in one corner; drizzle caramel over chocolate drizzle. Sprinkle toasted coconut on top. Set aside in refrigerator for 5 minutes for chocolate to set.
**This is a sponsored post in collaboration with Kellogg’s. All opinions are my own.